Roasted Pepper and Asparagus Marinated in Raspberry Vinaigrette

Servings:

Time:

Ingredients:

• 2 red bell peppers, whole
• 1 green bell pepper, whole
• 1 yellow bell pepper, whole
• 1 lb. asparagus
• ½ cup grated Romano or Peccorino cheese
• 2 cups Raspberry Vinaigrette
• ¼ cup minced onion
• ¼ cup capers

Instructions:

• Set your oven to broil. If you don't have a broil setting, then set your oven for maximum temperature. Place a large pot of water on high heat to boil.
• Place the peppers onto a baking sheet. Once the oven is at broil temperature (or max), place your peppers in the oven. Be sure to leave the oven door open slightly, if you are broiling, to prevent overcooking!
• By now the water should be boiling. Place your asparagus in the water and set your timer for two minutes.
• Check the peppers, once they are burnt (yes, I said burnt) over most of the topside, then you must pull them out and turn them to roast another side. Repeat this until the whole outside of the pepper is mostly burnt.
• Remember it doesn't have to completely burnt, just burnt over 75% of a side.
• Once the asparagus is done, put them in a strainer and immediately drop them in an ice bath. Set aside.
• Once the peppers are done, place them in an ice bath and let sit until cool.
• When the peppers are cooled, peel off the outside, burnt layer. Then cut them into long strips about an inch or so wide, making sure to wash off any seeds.
• Place the asparagus and pepper strips into a bowl or deep dish and pour the vinaigrette overtop. Cover and set the dish in the refrigerator to marinate at least 3 hours, 12 hours is preferable.
• When you are ready to serve the appetizer, take your dish out and arrange the peppers onto the plate in a fan pattern. Then arrange the asparagus overtop in a similar pattern. Place the onions and capers in a little piles towards the top of the plate.
• Sprinkle the dish liberally with the cheese, as much as is preferred, and garnish with a sprig of fresh basil or fresh mint leaf.

Serve as an appetizer, a vegetarian dish, or any sort of light fare. You could also make crustini's and arrange 3 or 4 of them around the plate for a nice look.